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Authentification des viandes de volailles Authentification de l'origine et des conditions de production, de transformation et de conservation des produits carnés de volailles

Abstract : Food product authentication encompasses several concepts. In this review, only aspects relating to the authentication of the origin and conditions of production, processing and preservation of poultry meat products will be discussed. So far, in response to the legislator’s request, technical efforts have focused on detecting adulteration of products, in particular the recognition of species. DNA-based techniques have proven to be highly effective, reliable and fast in meeting this need. They are now used routinely by control laboratories. In addition to the nutritional and health quality of products, consumers want to be reassured also about the geographical origin (local, national product, AOC, IGP) and the rearing conditions in particular those under official quality signs (Label Rouge, Organic). Research efforts must therefore be continued to develop techniques that are fast, reliable, easy to use and inexpensive to meet these new expectations.
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https://hal.inrae.fr/hal-02610517
Contributor : Elisabeth Baeza <>
Submitted on : Sunday, May 17, 2020 - 11:59:52 AM
Last modification on : Thursday, August 5, 2021 - 3:41:23 AM

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Elisabeth Baéza. Authentification des viandes de volailles Authentification de l'origine et des conditions de production, de transformation et de conservation des produits carnés de volailles. Viandes et Produits Carnés, 2020. ⟨hal-02610517⟩

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